It was about time that I post a Pizza recipe from scratch and today I am doing that by sharing my Mini Pizza Recipe with Mushrooms!
I took ages because we had a little yeast problem here.
Well, you see I wasn’t the only one trying to solve the yeast issue and so to get the yeast dough to rise as it is supposed to.
I might have been miserable in cooking during my college education but I certainly never ever encountered a malheure with yeast doughs at the time, so the mistake couldn’t have been mine.
Yet, I was deeply ashamed when it happened the first time and again and again… “Luckily” I wasn’t alone and our friend and french pastry expert here was hitting her head on the wall, because her yeast dough didn’t want to rise either.
This had to be changed and we were on a mission!
She tried to get some fluffy yeast dough done with french yeast.
It didn’t work.
I tried with Indian yeast many times before and let’s just say they shouldn’t sell this stuff if it’s not working!
Then I got some German fresh yeast and dry yeast back in November and the whole scene started to change, finally, something was moving and the dough was rising!
At that point, I had included a new tactic by keeping the dough in a preheated oven and that might have triggered the solution at the same time.
The fresh yeast, of course, was working miracles and the dough almost reached its normal rising size, just the way I was used to in Europe, but and here comes the but, the fresh yeast couldn’t be stored for too long.
So, for now, I still have a few dry yeast packets from Europe and they have been working pretty fine.
Of course, nothing grows as much as it does in Europe but it works out nevertheless.
Now apparently high humidity is supposed to be good for the rising of yeast, yet I heard other sources say something else so I am still confused.
The difference between Europe and India could be the flour quality, but that’s something I am not an expert in.
It’s just too difficult to say which flour is more suitable for the rising of yeast…
Mini Pizza Recipe with Mushrooms
For the pizza dough:
- 250 grams White Flour
- 1/2 packet dry Yeast a 3.5 grams or 1/4 cube fresh yeast a 10 grams
- 1 Tablespoon Olive Oil
- 125 milliliter luke warm water
For the topping:
- about 60 milliliter Tomato Sauce or 4 tablespoons
- Pizza herb seasoning
- pinch Salt
- pinch Pepper
- about 4 medium sized mushrooms
- grated Cheese
- dash Olive Oil
- To make the pizza dough add the flour, yeast and salt into a mixing bowl and blend the dry ingredients.
- Make a small well into the center of the flour mixture and add the Olive Oil and warm water.
- Mix the whole content with your clean hands and place it onto a working surface. Now work out your dough with some extra flour so that the ingredients are well incorporated and you should have a smooth non sticky dough at the end.
- Make a ball and place it back into the mixing bowl, sprinkle some flour equally on top and cover with a cloth or plastic wrap. At this point I heat up my oven for a few seconds until it is nice warm inside, put it off and keep the bowl with the dough inside the warm oven for about 1 hour or until the dough has risen double in size.
- Take out your big fat dough and work it out shortly with your clean hands and some flour. If you want square mini pizza, just roll out the whole dough and cut out squares as shown. Repeat the process until all dough is used. If you want round ones then just make a big fat sausage and cut it into pieces as shown.
- I decided to go for the round ones here. Take a piece, flatten it or roll it into a roundish shape and keep it aside. Repeat the process with the rest of the dough.
- Preheat your oven to 220 Celcius!
- Now let’s add some topping. Spread some tomato sauce on top then sprinkle the pizza herb, salt and pepper. Place the sliced mushrooms on top of that, grated cheese and add a few drops of olive oil to keep it a bit moist.
- Bake it a 220 Celcius for about 8-10 minutes or until the mini pizze got some colors.